Pumpkin Pie

• If made without the crust this pie is IBD-AID Phase 1, and stricture and flare friendly
• Preheat oven to 350°F (175°C).
• Place almond flour and salt in a food processor and pulse until blended then add egg, coconut oil, and honey until forms a ball of dough.
• Press in a 9-inch pie pan and bake for 10 minutes. Remove from oven and let cool. Can place in refrigerator or freezer for a few minutes. Cooling before baking again with the filling can help prevent the crust from burning.

Prepare the filling:

• In a bowl, whisk the egg yolks, eggs, and pumpkin purée.
• Add the spices, and once they're fully combined, pour in the honey and mix again. The batter will become very wet and it will be liquid, but keep on going.
• Add the coconut milk, and stir well to combine.
• Pour into the cooled down crust.
• Cover the crust edges with aluminum foil or a pie crust shield to prevent or reduce the crust edges from burning
• Bake at 350°F (175°C) for another 30-35 minutes.
• Remove pumpkin pie from the oven and slice into squares (if using rectangular dish) or into regular pie slices.
• It will have two layers: the top layer will be a dark orange and the bottom layer will be a soft, pale orange.